Savory Ranch-Infused Burger Sensation

This hearty crack burger recipe has been my backyard barbecue secret weapon for years. Combining ground chuck with ranch seasoning, bacon, and cheddar creates a flavor explosion that will have your guests begging for the recipe.

I first made these burgers during a spontaneous summer cookout when I had limited ingredients. My family now requests these "crack" burgers for every gathering, and friends always ask what makes them so addictively delicious.

Ingredients

• 1 ½ lb ground chuck: Choose 80/20 fat content for the juiciest results
• 3 Tbsp sour cream: Adds incredible moisture and tanginess to the patties
• 2 Tbsp ranch dressing mix: The secret flavor booster that makes these burgers irresistible
• ⅓ cup cooked and crumbled bacon: Look for thick cut bacon for best texture and flavor
• 1 cup shredded cheddar cheese: Use freshly shredded rather than pre packaged for better melting
• Hamburger buns: Brioche buns elevate these burgers to restaurant quality
• Lettuce, tomato, mustard, mayo: Fresh crisp toppings balance the rich burger

Step-by-Step Instructions

Combine Ingredients:

Mix ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheese in a large bowl. Use clean hands to gently incorporate everything just until combined. The key is avoiding overmixing which can make your burgers tough. I like to use cold hands to keep the meat mixture cool throughout this process.

Form Patties:

Shape the mixture into 6 equal sized patties about ¾ inch thick. Make a small thumbprint impression in the center of each patty to prevent them from puffing up during cooking. This little dimple is something I learned after years of making dome shaped burgers that were difficult to top. Keep your hands slightly wet with cold water to prevent sticking.

Grill Patties:

Cook the burgers over medium heat for about 4 to 5 minutes per side for medium doneness. These patties are exceptionally moist thanks to the sour cream and cheese so handle them gently when flipping. I prefer using a wide spatula for turning and always resist the urge to press down on them which would squeeze out all those precious juices.

Serve:

Assemble your burgers on lightly toasted buns with your favorite toppings. The classic combination of crisp lettuce, fresh tomato slice, creamy mayo, and tangy mustard complements these flavorful patties perfectly. I like to let everyone build their own burger bar style which makes this meal interactive and fun.

Save

My favorite part of this recipe is the unexpected ranch seasoning. I discovered this addition accidentally when I was out of my usual burger seasonings and needed to improvise. That happy accident created what my family now considers the perfect burger.

Make Ahead Options

These patties can be formed up to 24 hours in advance and stored covered in the refrigerator. Just place parchment paper between each patty to prevent sticking. This makes them perfect for party prep when you want to minimize day of cooking. I often make a double batch and freeze half the uncooked patties for an easy weeknight dinner option.

Customization Ideas

While the original recipe is amazing, you can easily customize these burgers to suit different tastes. For a spicy version, add diced jalapeños and pepper jack cheese instead of cheddar. Mediterranean inspired burgers can include feta cheese, chopped olives, and oregano in place of the ranch and cheddar. The basic technique remains the same, but the flavor profiles can be endlessly adapted.

Serving Suggestions

These burgers pair beautifully with classic sides like homemade potato wedges, coleslaw, or a simple green salad. For a lower carb option, serve them on lettuce wraps instead of buns. I love setting up a toppings bar with grilled onions, sautéed mushrooms, avocado slices, and various condiments so everyone can create their perfect burger experience.

Recipe FAQs

→ Why are they called Crack Burgers?

They're called 'Crack Burgers' because they're addictively delicious - the combination of ranch seasoning, bacon, and cheddar cheese creates such an irresistible flavor that you'll keep coming back for more, similar to how people describe extremely addictive foods.

→ Why should I put a dimple in the center of each patty?

Creating a small dimple or depression in the center of each patty prevents the burgers from puffing up into a dome shape while cooking. As meat cooks, the proteins contract, pulling the edges inward. The dimple compensates for this, allowing the burger to finish with a flat, even surface.

→ Can I make these burgers ahead of time?

Yes! You can form the patties up to 24 hours in advance and store them in the refrigerator, separated by parchment paper in an airtight container. This actually allows the flavors to meld together better. Just make sure to bring them close to room temperature before grilling.

→ Can I use a different type of ground meat?

Absolutely. While ground chuck (80/20 lean-to-fat ratio) provides optimal juiciness and flavor, you can substitute with ground turkey, chicken, or plant-based alternatives. Just note that leaner meats may require additional moisture - consider adding an extra tablespoon of sour cream to prevent dryness.

→ What's the best way to tell when my burgers are done?

The most reliable method is using an instant-read meat thermometer. For medium-rare, aim for 130-135°F; medium at 140-145°F; and well-done at 160°F. Remember that carryover cooking will raise the temperature slightly after removing from heat, so you can take them off a few degrees before your target temperature.

→ What can I serve as sides with these burgers?

These burgers pair wonderfully with classic cookout sides like potato salad, coleslaw, grilled corn on the cob, or crispy french fries. For a lighter option, consider a fresh green salad or grilled vegetables. The ranch flavors in the burger complement creamy or tangy side dishes particularly well.